# Components:
→ Pasta
01 - 400 g (14 oz) dried short pasta like fusilli or rigatoni
02 - Salt, for boiling water
→ Caprese Mix
03 - 300 g (10 oz) ripe cherry tomatoes, halved
04 - 3 tbsp extra-virgin olive oil
05 - 2 tsp balsamic glaze plus extra for garnish
06 - Freshly ground black pepper, to taste
07 - Flaky sea salt, to taste
→ To Serve
08 - 2 balls (about 200 g / 7 oz) fresh burrata cheese
09 - 1 large handful fresh basil leaves, torn
10 - 1 tbsp pine nuts, toasted (optional)
# Method:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - While the pasta cooks, place the cherry tomatoes in a large bowl. Add olive oil, balsamic glaze, a generous pinch of sea salt, and black pepper. Toss gently to combine.
03 - Add the hot, drained pasta to the tomato mixture. Toss to coat, adding a splash of reserved pasta water if needed for creaminess.
04 - Divide the pasta among plates or bowls. Tear the burrata and place chunks over each serving.
05 - Scatter with fresh basil leaves and sprinkle with toasted pine nuts if using. Finish with a drizzle of balsamic glaze and a final splash of olive oil.
06 - Serve immediately while the burrata is creamy and the flavors are fresh.
